Vegetarian Lasagna




Rating: 2.89 / 5.00 (27 Votes)


Total time: 30 min

Servings: 8.0 (servings)

Ingredients:








For the vegetable sauce:






For the bechamel sauce:





Instructions:

For the vegetarian lasagna, prepare the vegetable sauce. Steam the mushrooms and then pour away the excess water. Then finely chop the onions and garlic and fry them in a tablespoon of olive oil.

Then deglaze with the strained tomatoes and add the mushrooms. Season the sauce with salt, pepper, basil and oregano.

For the béchamel sauce, melt the butter in a saucepan and dust with the flour. Stir, pour in milk and whisk to remove any lumps. Bring to a boil for a few minutes.

Grease a casserole dish with butter or olive oil. Pour in a layer of bechamel sauce. Then top with a layer of lasagna sheets, a layer of bechamel sauce, and finally a layer of vegetable sauce.

Repeat until all the ingredients are used up. Finish with the bechamel sauce. Sprinkle grated cheese and a few flakes of butter on top, if desired. Bake the vegetarian lasagna in the oven at about 200° for 40 minutes.

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